Homaro Cantu in Gula magazine

When the waiter at Chicago’s Moto hands you a menu and says “take a bite”, like the lizzard in Alice in Wonderland, he means it literally. Edible menu in melting on the tongue, you suddenly realize dinner will be one hell of a ride. Not only are the tasting menus meant to be tasted, but chef-owner Homaro Cantu manages to transform goat cheese into snow, cornstarch into packing-peanut-shaped popcorn, and egg yolks into croutons. This piece looks at how Moto has become one of the most innovative and influential restaurants in the U.S.

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